L'escargot bleu Steamed Mussels Marinière WEB 4.jpg

Mussels are little beauties - so tasty and so easy to cook. It will make the youngest and the oldest happy anytime. This recipe is very basic and so simple, it can be cooked as below, or you can let your imagination flow and add a dash of double cream, a sprinkle of curry powder, a mix of chopped, fresh herbs, some pine nuts with bacon, some diced fresh tomatoes and basil, smoked haddock bits and potatoes. All will provide a great meal. The options are endless and the choice is yours. One bit of advice though, is that the mussels should be very fresh, well-cleaned and of a good provenance. Then you’re  guaranteed success every time. 

Serves 4


1kg fresh mussels, cleaned under running water
1 shallot, finely sliced
A bunch of flat parsley, chopped
A glass or two of white wine
1 sprig of thyme
1 bay leaf


Place the mussels in a hot pan with the wine, one shallot, fresh thyme and the bay leaf. Keep the lid on and cook as fast as possible. As soon as the shells have opened then they’re cooked – add the chopped parsley, stir and serve.